Fried loin head with boiled gourd
The tip of the fish head is gelatinous and has “bone and meat”. Its mouthfeel is mainly reflected in its tenderness.
The fried bonito head is the traditional way of eating in Shunde, and the loofah has the effect of moisturizing and beauty. The dishes I talked about today are a combination of the two, and it is a timely side dish.
Materials: 300 grams of fish head, 200 grams of loofah, 15 grams of garlic (undressed and crushed), 15 grams of ginger slices, salt, sugar, pepper, rice wine, chicken broth, and peanut oil.
Method: Wash and cut the loofah for later use; clean the fish head, wash the cuts, drain the water and spread it with salt, then pat into raw flour, fry in a pan until it is colored, and set aside;Garlic and ginger slices, splash into rice wine, add moderate chicken broth and simmer for 5 minutes, then lower fish head, loofah and spring onion, season with salt, sugar, pepper, and cook until the fish head is cooked through.